Creamy Pesto Chicken Pasta Bake

recipe image of realistic top down mise en place shot showing the fresh ingredients chicken breast basil pesto pasta penne rigatoni heavy cream parmesan cheese mozzarella garlic onion sun dried tomatoes spinach broccoli peas arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Benjamin

Creamy Pesto Chicken Pasta Bake

A delicious and easy-to-make pasta bake that combines creamy pesto, tender chicken, and melted cheese. Perfect for a quick and satisfying dinner.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

16 ounces Pasta Penne or Fusilli
1.5 pounds Chicken Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup Pesto Sauce High-quality basil pesto
1.5 cups Heavy Cream
2 cups Cheese Shredded Mozzarella
0.5 cup Cheese Grated Parmesan
1 cup Vegetables Cherry tomatoes, halved
2 cups Vegetables Fresh baby spinach
3 cloves Garlic Minced
Seasoning Salt, black pepper, and red pepper flakes to taste

Equipment

Large skillet,
large mixing bowl,
9x13-inch baking dish,

Method

Preheat and Prep

Cook the Pasta

Sear the Chicken

Mix the Sauce

Combine Everything

Transfer to Dish

Cheese Layer

Bake

Rest and Serve

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 30gFat: 35g

Notes

For a vegetarian option, omit the chicken and add roasted bell peppers or mushrooms. For extra spice, increase the amount of red pepper flakes or add a dollop of spicy chili crunch to the sauce.

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